When winter comes, a wave of festivity sweeps through the Bengali kitchen, and duck meat is an essential part of it. Fog gathers beyond the window while inside, a bubbling duck curry sits beside rice or khichuri, and together they make the special taste of winter. With the smell of new rice and the yellow spread of mustard flowers, homes across rural Bengal get busy cooking duck in this season.

Duck has a deep flavour of its own. When the softness of its fat meets the right balance of spices, every mouthful is a pleasure. Many think duck takes a long time to cook, but by following a few simple tricks you can make a delicious duck curry in very little time. Here is just such a quick recipe: easy, fast and full of the aroma of winter.

Clean and wash the duck meat. Mix it with ginger-garlic paste, chilli, coriander, cumin, turmeric and salt and set aside for a while. This lets the spices flavour the meat right through and gives it a more attractive colour.

Put a karai on the stove and heat mustard oil well. First fry onions until soft and golden brown. Add tomatoes to the onions; they will melt into a tasty spice base. Then add the marinated duck to the karai and keep stirring and frying over medium heat. The meat's own juices will mix with the spices and release a special aroma, one that recalls winter afternoons in the kitchen.

When the meat has turned reddish and well fried, add hot water as needed. Duck is usually somewhat tough, so cover and cook for 25 to 30 minutes. Finally, sprinkle in green chillies and garam masala for a wonderful fragrance.

This quick duck curry goes very well with rice, khichuri, polao or rice-flour roti. Served with hot rice on a winter night in particular, its taste seems to double, filling the home with warmth and a sweet aroma of joy.

Source: Jagonews24. First published in Bengali on The Agro News.